Ingredients

500g pork mince

2 garlic cloves, minced

1 birdseye green chilli, finely sliced

2 carrots, grated

Bunch coriander, sliced

Bunch mint leaves, sliced

2 tbsp sugar

3 tbsp fish sauce

3 tbsp rice wine vinegar

100g vermicelli noodles, cooked and chopped

12 cabbage leaves (Chinese cabbage works well)

1 tbsp fish sauce (for dipping sauce)

1 tbsp sugar (for dipping sauce)

1 tbsp rice wine vinegar (for dipping sauce)

1 birdseye chilli, finely chopped (for dipping sauce)

½ lime, juiced (for dipping sauce)

5 tbsp boiling water (for dipping sauce)

Instructions

Step 1: In a large bowl, combine pork mince, garlic, green chilli, grated carrots, coriander, mint, sugar, fish sauce, rice wine vinegar, and chopped vermicelli noodles. Mix well with chopsticks until evenly combined. Fry a small spoonful of the filling to taste and adjust seasonings if needed. Set aside.

Step 2: Bring a pan of water to a boil. Add cabbage leaves in batches (about 6 at a time) and blanch for a few minutes until the white part is soft. Remove and set aside to cool.

Step 3: Lay one cooled cabbage leaf flat on a clean surface. Spoon a portion of the filling onto the white stem area at the bottom of the leaf. Roll the leaf around the filling to form a roll. It’s not necessary to tuck in the sides tightly. Repeat with remaining leaves and filling. Fry any leftover filling separately if desired.

Step 4: Heat a non-stick frying pan over medium heat and add a little oil. Place the cabbage rolls in the pan (work in batches if needed). Fry covered for 4 minutes, then turn rolls over. Pour 50–100ml water into the pan and cover again. Cook for 10 minutes or until water evaporates and rolls are cooked through.

Step 5: While the rolls cook, mix fish sauce, sugar, rice wine vinegar, chopped chilli, lime juice, and boiling water in a small bowl to make the dipping sauce. Adjust seasoning to taste.

Step 6: Remove cabbage rolls from the pan and serve immediately with the dipping sauce. Enjoy!

Tips & Variations

Use Chinese cabbage or any large, flexible cabbage leaves for easy rolling and better texture.

If you prefer a milder dish, reduce or omit the birdseye chillies.

Leftover filling can be fried and served as a flavorful side or added to salads.

For a vegetarian option, swap pork with crumbled tofu or finely chopped mushrooms and adjust seasoning accordingly.

Adding a splash of sesame oil to the filling adds a nice nutty aroma.

FAQs

Can I use regular cabbage instead of Chinese cabbage?

Yes, you can use regular green cabbage, but be sure to blanch the leaves longer until they are soft and pliable enough to roll without breaking.

How do I know when the cabbage rolls are fully cooked?

The rolls are cooked when the pork filling is no longer pink inside and the cabbage is tender. Cooking covered with a bit of water helps steam the rolls evenly, so follow the timing given and check a roll if unsure.